Red chile sauce el cholo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dried Poblano or Anaheim chiles | |
| ¼ | cup | Liquid from boiling the chiles (see the instructions) |
| ¼ | cup | Olive oil |
| 1 | cup | Onion; chopped |
| 1½ | teaspoon | Garlic; minced |
| 1 | teaspoon | Cumin; ground |
| 1 | teaspoon | Oregano; ground |
| 3 | tablespoons | Chile paste (see the instructions) |
| 2 | cups | Canned tomatoes; w/puree, crushed |
| ½ | cup | Chicken broth |
| Salt | ||
| Pepper | ||
Directions
Cut the chile peppers open. Discard the seeds. Cook the chiles in a small pot of boiling water until they are softened (about 5 minutes). Drain, reserving the amount of liquid specified in the ingredients. Puree the chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and garlic. Saute until golden (about 6 minutes). Mix in the ground cumin, oregano and the specified amount of chili paste. Cook for 3 minutes, stirring occasionally. Add the tomatoes and the broth. Simmer until slightly thickened (about 20 minutes). Season to taste with salt and pepper. Cover. Refrigerate. Rewarm before using. Joel.Ehrlich@...
(Joel Ehrlich)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .